Farro Summer Salad with Chickpeas and Avocado

Ingredients

• 1 cup farro
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, diced
• 8 oz Brussels sprouts, halved
• 1 pint cherry tomatoes, halved
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted sunflower seeds
• 1 ripe avocado, sliced
• 1/4 cup toasted sunflower seeds

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, sea salt, and black pepper on a baking sheet.
3. Roast vegetables for 25-30 minutes until tender and slightly caramelized.
4. Cook farro according to package instructions until al dente, then drain and cool slightly.
5. In a large skillet or bowl, combine cooked farro, roasted vegetables, chickpeas, and cherry tomatoes.
6. Drizzle with remaining olive oil and toss gently to combine.
7. Garnish with chopped parsley, toasted sunflower seeds, and sliced avocado.
8. Serve warm or at room temperature.